The biologically ripe grapes of the different varieties were harvested separately. After destemming the grapes the berries were first selected by an optical sorting machine and then pressed, the cleared juice was put into 500 litre Hungarian oak barrels for the fermentation. Also the malo-lactic fermentation took place in the barrels and we have been stirring up the fine lees regularly for 8 months to increase the complexity of the wine and to enrich its aromas.